Process of pickling and cueing hams and other meats



A. N. BENN.

I PROCESS OF PICKLING ANlD CURING HAMS AND OTHER MEATS.

APPLICATION FILED .NOV. 15, I915- 2 SHEETSSHEET 1- Patented Aug. 22, 1916.

A. N. BENN.

PROCESS OF PICKLING AND CURING HAMS AND OTHER MEATS- APPLICATION FILED NOV-15.1915- Patented Aug. 22, 1916.

- 2 HEETHEET will 2 655555 I wention chiefly relates.

ALONZO IVEWTON IBENN, OF CHICAGO, ILLINOIS.

PROCESS OF PICKIIING AND CURING AND OTHER MEATS.

Specification of Letters Patent.

Patented Aug. 22, was.

Application filed November 15, 1915. Serial No. 61,556.

To all whom it may concern: I

Be it known that I, ALoNzo N. BENN, a citizen of the United States, residing at Chicago, in the county of Cook and State of Illinois, have invented a new and useful Improvement in Processes of Pickling and Curing Hams and other Meats, of which the following is a "specification.

large number of hamsare cured and then prepared for boiling, cooking, baking or .other purposes by having the skin lifted and the surplus fat removed, audit is to this class of hams and other I In general terms hams are called hams when nothing has been removed from them and skinned hams when the skin and the surplus fat have been removed.

Reference will be had to the ing drawings in which Figure l, is aview of a fresh ham, Fig. 2, shows the ham with the skin lifted ready for accompanythe removal of the surplus fat, Fig. 3, is a longitudinal sectional view of Fig. 2, Fig. 4,

- the skin 2 indicates the skin. body of surplus fat to be ter 1t is inclosed inthe stockinet and as it isthe same'view as Fig. 3. after the surplus fat has been removed, Fig. 5 is a view of a stockinet, Fig. 6, is a View of the ham after closed in a stockinet, Fig. 7, is a longitudinal sectional view of Fig. 6. 1 j

In the drawings .1 indicates a/fresh ham. 3 indicates the main removed.

6 indicates the thin margin of fat allowed to remain on the ham.

4 indicates the stockinet and 5 .the ham afappears during the pickling and curing.

5 was lifted and the "moved, which cured fat was renderedinto' a second grade,

Heretofore the fresh hams were pickled and cured in the usual vay and then the skin surplus cured fatreor number two quality of lard. By my process I-take the fresh hams and lift the skin,

meats that my in than otherwise,

has been replaced and the ham inthe skin,

excepting around a portion of the shank and with a suitable tool remove the surplus fat, amounting on an average of from fifteen to twenty-five per cent. of the total weight of the hams. -Any bruised part on the skin portion of the body parts of the hams are also removed, after the skin has "been lifted and turned back. The operator hold the loose skin inplace and protect the hams from dirt andfurther injury during thepickling and curing thereof. 7

By my process the hams may be cured in from twelve (to fifteen per cent. less time therebydecreasing the curlng expenses materially and at the same time the cost of curing and hanplling the surplus fat as beforestated, such at amounting to from fifteen to'twenty-five per cent. of the total Weight of the ham, I 1

With my process, the surplus fat is taken' directlyl from the fresh hams and rendered into lard, withoutcurin'g, thus making abetter quality of lard than when the,fat is re-' moved and rendered into lard after the pickling and curing process. g i i What I claim is,

A process of curing hams and other meats, which consists in lifting the skin, removing the surplus fat and bruised parts, replacing nets andthen pickling and curing the hams while within the stockinets.

Signed at Chicago, county of Cook, and State of Illinois this 11" day of November, I

- --ALONZO NEWTON IBENN,

then inclosing the hams in stocki- 

